Last year I was given six Panettone's and my family don't eat them, only I do.
I will never re- gift them .



Today I received my first Panettone for 2023 , we may even break last years 6.

@Penny4 @Veggiepatch @Irene Anthony @Useless @DLHM @Knell @Leenie



Then last year I thought what can I use these for, or should I say how can I disguise them so my family will eat them. Below is a few recipes I have made using Panettone.

If you have any other recipes using Panettone please add to this post


Recipe by delicious
Panettone , chocolate Berry Triffle
Serves 6

• 350g pitted cherries
• 1/3 cup (80ml) sweet Marsala , drinking sherry or brandy
• 600ml thickened cream
• 200g dark chocolate
• 200g creme fraiche
• 1/4 cup (35g) icing sugar, sifted, plus extra to dust
• 1/3 panettone, torn into 3cm pieces

METHOD​

• 1.
  Combine the cherries and Marsala in a bowl and set aside. Meanwhile, place half the cream in a small saucepan over medium heat and bring to a simmer. Break 150g chocolate into pieces and add to cream, stirring until the chocolate ganache is smooth and combined. Set aside to cool.
  
  
• 2.
  Whisk creme fraiche, icing sugar and remaining 300ml cream to soft peaks.
  
  
• 3.
  To assemble the trifle, divide half the panettone among 6 x 1-cup (250ml) glasses and gently press into the bases. Top with half the cherries and a little of their soaking liquid. Spoon over half the ganache, then half the creme fraiche mixture. Repeat the process, finishing with the remaining creme fraiche mixture. Drizzle over remaining ganache, shave over remaining 50g chocolate and dust with icing sugar to serve.

Recipe by delicious

Panettone French Toast

INGREDIENTS​

• 200g fresh ricotta
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 8 slices panettone
• 1/3 cup (110g) jam
• 3 eggs
• 1/2 cup (125ml) thickened cream
• 2 tablespoons unsalted butter
• 2 tablespoons icing sugar

METHOD​

• 1.
  Combine the ricotta, vanilla, and 1 teaspoon cinnamon, in a bowl. Spread 4 slices panettone with the ricotta mixture and spread the other 4 slices with jam. Sandwich the slices together.
• 2.
  Meanwhile, whisk the eggs and cream together. Soak panettone sandwiches in the egg mixture for a few seconds each side so they can absorb the batter.
• 3.
  Melt half the butter in a large frypan over medium heat until bubbling. In batches, cook panettone for 1-2 minutes on each side until golden and cooked through. Remove and keep warm while you cook the remaining French toast.
• 4.
  In a small bowl, mix together the remaining cinnamon and icing sugar. Dust the French toast with cinnamon sugar, then serve immediately.

Recipe by delicious

French toast and Berries

serves 4

INGREDIENTS​

• 3 eggs
• 1/3 cup (80ml) thin cream
• 1/3 cup (80ml) milk
• 2 tablespoons caster sugar
• 1/2 teaspoon vanilla extract
• 2 x 1.5cm-thick rounds of panettone* (cut across horizontally), quartered
• 250g frozen mixed berries, thawed
• 2 tablespoons icing sugar, plus extra to dust
• 40g unsalted butter
• Thick cream or yoghurt, to serve

METHOD​

• 1.
  In a wide, shallow bowl, beat eggs, cream, milk, sugar and vanilla. Add the panettone, turn to coat and leave to soak for 10 minutes, pressing down from time to time to ensure it soaks up the batter.
  
  
• 2.
  Meanwhile, place half the berries in a blender with icing sugar and 1 tablespoon water. Blend until smooth. Combine with remaining berries and set aside.
  
  
• 3.
  Heat half the butter in a non-stick frypan over medium heat. Drain excess egg mixture from half the panettone slices and cook for 1-2 minutes each side until golden. Keep warm while you repeat with remaining butter and panettone.
  
  
• 4.
  To serve, place two slices on each plate, dust with icing sugar, and top with berry compote and a dollop of cream.

Recipe BBC Good food

Panettone Pudding
Serves 4

Ingredients​

• 50g butter, softened (optional)
• 250g  panettone (about 5 medium slices)
• 2 eggs
• 150ml thickened cream
• 225ml  milk
• 1 tsp  vanilla essence
• 2 tbsp  caster sugar
• Icing sugar, for sprinkling
• Whipped cream , icecream or custard , to serve

Method​

• STEP 1
  Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml shallow baking dish with a little of the 50g butter.
  
  
• STEP 2
  Cut 250g panettone into wedges, leaving the crusts on.
  
  
• STEP 3
  Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
  
  
• STEP 4
  In a bowl, whisk together 2 eggs, 150ml thickened cream , 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone
• STEP 5
  Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
  
  
• STEP 6
  Dust with icing sugar and serve with spoonfuls of whipped cream.

Recipe by All recipes

Panettone French Toast

Serves 1. Just double ect
Prep Time:
5 mins
Cook Time:
10 mins

Ingredients​

• ¼ cup milk
• 1 egg
• 1 dash ground cinnamon
• 1 (1 inch) slice panettone
• 1 tablespoon butter

Directions​

1. Whisk milk, egg, and cinnamon together in a shallow bowl.
   
   
   
   
   
2. Dip panettone slice in the milk mixture; turn to ensure both sides are coated and most of the liquid has been absorbed.
   
   
   
   
   
3. Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.
   
   

4. Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.

Serve with warm maple syrup or your favorite toppings.


I will add more to this post tonight

 

[Knell]

Amazing! I just said to my son the other day that we always get a Panettone and I don't really know what to do with it....so perfect timing. Thank you!

 

[Suzanne rose]

Amazing! I just said to my son the other day that we always get a Panettone and I don't really know what to do with it....so perfect timing. Thank you!

I end up throwing so many away , but my new found ways of using these have given awhole new twist on it and hopefully no more waste.

My kids loved the French toast and Parfaits

 

[Suzanne rose]

Easy Panettone Triffle

Serves 6

 recipe from taste

• 825g canned sliced peaches
• 
  1/4 cup brandy
• 
  450g panettone
• 
  250g strawberries, sliced
• 
  1kg carton vanilla custard
• 
  1 cup thickened cream
• 
  1/3 cup flaked almonds, toasted
• 
  Strawberries, to serve

Method

• Step 1
  Drain canned peaches and reserve 1/3 cup of the juice. Combine the reserved liquid and brandy. Cut panettone into bite-sized cubes.
• 
  Step 2
  Spread the panettone into a 2.5 litre serving dish and drizzle with brandy mixture. Top with the peach slices and strawberries, sliced. Pour on vanilla custard.
• 
  Step 3
  Cover and refrigerate for 3-4 hours or overnight. Whisk thickened cream until firm. Spoon over and sprinkle with flaked almonds, toasted, and strawberries.

 

[Suzanne rose]

Tiramisu Panettone Cake.

Love this one, it's sooo easy and changes a plain old panettone into something magic


Recipe by Jamie Oliver

INGREDIENTS

• 500 g mascarpone cheese
• 
  1/2 cup vanilla custard Homemade or store bought
• 
  2 tbsp marsala
• 
  750 g Italian panettone
• 
  Icing sugar, for dusting

Method

• Step 1
  Mix together mascarpone, custard and marsala until smooth.
• 
  Step 2
  Cut panettone into 4 even layers. Spread base with 1/3 of the mascarpone mixture. Repeat layers twice more finishing with top of panettone. Refrigerate for 1 hr to firm. Dust cake with icing sugar before cutting into slices to serve.

 

[Knell]

Anyone make the Greek or Turkish or wherever .... the shortbread biscuits, usually in crescent moon shape, with crushed nuts and dusted in icing sugar?

 

[Suzanne rose]

Anyone make the Greek or Turkish or wherever .... the shortbread biscuits, usually in crescent moon shape, with crushed nuts and dusted in icing sugar?

I make them all the time. Do you want the recipe ? Where did you see or have them. I will post my my recipe . You know the Greeks make these at Christmas

 

[Knell]

I thought it was Greek. My hairdresser (Stelios Papas) of years ago always provided them with coffee. They were def homemade and I just loved them. I searched for recipes and tried to make years ago but I didn't get it quite right. The recipe I tried had Rose Water I think. Have bought from shop before but again, not the same. I would absolutely love your recipe! I would like to make for Christmas or anytime really.

 

[Suzanne rose]

Greek shortbread for @Knell



I Have made these hudres of times

makes approx 24 to 30

Ingredients

125g blanched almonds
1 teaspoon oil
250g unsalted butter
1 teaspoon vanilla essence
1 egg yolk
375g / 2 2/3 cups plain flour
1 teaspoon baking flour ( make sure it's still fresh)
Around 1/4 cup icing sugar
2 tablespoon ouzo optional

Method

Preheat oven 180°C 160 fan forced
1. Coat almonds in the oil and roast in oven 5 to 10 minutes Or until lightly golden brown, then crush.

2. Melt butter in saucepan until it has just melted . Remove from heat and cool.

3. Beat butter well, add 4 tablespoon icing sugar, ouzo and vanilla essence and beat.

4. Add egg and almonds, mix well, gradually add sifted flour and baking powder.

5. Knead mixture lightly, mould dough into half moon shapes.

6. Place on a tray that has been lined with baking paper. Bake in the oven 180 °C for 15 to 20 minutes.

7. Allow to cool on trays for 2 to 3 minute moves Remove from tray and place on either another piece of baking paper or waxed paper which has been lightly dusted with icing sugar.

8. While still warm sift icing sugar over biscuits making sure they are well covered. Cool completely before storing in an airtight container
I add more sifted icing sugar before serving

 

[Suzanne rose]

I thought it was Greek. My hairdresser (Stelios Papas) of years ago always provided them with coffee. They were def homemade and I just loved them. I searched for recipes and tried to make years ago but I didn't get it quite right. The recipe I tried had Rose Water I think. Have bought from shop before but again, not the same. I would absolutely love your recipe! I would like to make for Christmas or anytime really.

Some Greeks use rosewater but I really don't like rose water. I just posted the recipe which I've made hundreds of times.

I sometimes leave out the almonds but really delicious with them in it.

If you want any other greek recipes let me know. I cook alot of Greek food with hubby being Greek

 

[Knell]

Thank you so much! Really appreciate you taking the time to do this x

 

[Knell]

Some Greeks use rosewater but I really don't like rose water. I just posted the recipe which I've made hundreds of times.

I sometimes leave out the almonds but really delicious with them in it.

If you want any other greek recipes let me know. I cook alot of Greek food with hubby being Greek

Thank you! I grew up with Greek neighbours. As a little girl I spent a lot of time with them. Is where I acquired my love of Greek food.

 

[Suzanne rose]

Thank you so much! Really appreciate you taking the time to do this x

You are very welcome I will post a couple of my favourite greek biscuits here either tonight or tomorrow.

I just worked out I can do one post with all my recipes that way they are not clogging up the amount of recipes and everyone who likes my recipes will be in the one spot

 

[Knell]

Thank you! I grew up with Greek neighbours. As a little girl I spent a lot of time with them. Is where I acquired my love of Greek food.

At Christmas I used to help when Mary did the coloured hard boiled eggs - coloured and painted.

 

[Suzanne rose]

At Christmas I used to help when Mary did the coloured hard boiled eggs - coloured and painted.

That would have been easter , that's when the eggs get dyed and then Easter Saturday after midnight they have an egg cracking competition

 

[Knell]

That would have been easter , that's when the eggs get dyed and then Easter Saturday after midnight they have an egg cracking competition

Yes, that's right, sorry got my celebrations mixed up. haha

 

[Suzanne rose]

Ok I have started a post which I'm going to add all my favourite recipes and it's also a post people can ask me any thing

 

[Knell]

Ok I have started a post which I'm going to add all my favourite recipes and it's also a post people can ask me any thing

You are a legend!

 

[Bullwinkle]

French toast….our traditional Christmas morning breakfast

 

[DLHM]

Last year I was given six Panettone's and my family don't eat them, only I do.
I will never re- gift them .

Today I received my first Panettone for 2023 , we may even break last years 6.
View attachment 36813

Then last year I thought what can I use these for, or should I say how can I disguise them so my family will eat them. Below is a few recipes I have made using Panettone.

If you have any other recipes using Panettone please add to this post

View attachment 36802
Recipe by delicious
Panettone , chocolate Berry Triffle
Serves 6

• 350g pitted cherries
• 1/3 cup (80ml) sweet Marsala , drinking sherry or brandy
• 600ml thickened cream
• 200g dark chocolate
• 200g creme fraiche
• 1/4 cup (35g) icing sugar, sifted, plus extra to dust
• 1/3 panettone, torn into 3cm pieces

METHOD​

• 1.
  Combine the cherries and Marsala in a bowl and set aside. Meanwhile, place half the cream in a small saucepan over medium heat and bring to a simmer. Break 150g chocolate into pieces and add to cream, stirring until the chocolate ganache is smooth and combined. Set aside to cool.
  
  
• 2.
  Whisk creme fraiche, icing sugar and remaining 300ml cream to soft peaks.
  
  
• 3.
  To assemble the trifle, divide half the panettone among 6 x 1-cup (250ml) glasses and gently press into the bases. Top with half the cherries and a little of their soaking liquid. Spoon over half the ganache, then half the creme fraiche mixture. Repeat the process, finishing with the remaining creme fraiche mixture. Drizzle over remaining ganache, shave over remaining 50g chocolate and dust with icing sugar to serve.

View attachment 36803
Recipe by delicious

Panettone French Toast

INGREDIENTS​

• 200g fresh ricotta
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 8 slices panettone
• 1/3 cup (110g) jam
• 3 eggs
• 1/2 cup (125ml) thickened cream
• 2 tablespoons unsalted butter
• 2 tablespoons icing sugar

METHOD​

• 1.
  Combine the ricotta, vanilla, and 1 teaspoon cinnamon, in a bowl. Spread 4 slices panettone with the ricotta mixture and spread the other 4 slices with jam. Sandwich the slices together.
• 2.
  Meanwhile, whisk the eggs and cream together. Soak panettone sandwiches in the egg mixture for a few seconds each side so they can absorb the batter.
• 3.
  Melt half the butter in a large frypan over medium heat until bubbling. In batches, cook panettone for 1-2 minutes on each side until golden and cooked through. Remove and keep warm while you cook the remaining French toast.
• 4.
  In a small bowl, mix together the remaining cinnamon and icing sugar. Dust the French toast with cinnamon sugar, then serve immediately.

View attachment 36804
Recipe by delicious

French toast and Berries

serves 4

INGREDIENTS​

• 3 eggs
• 1/3 cup (80ml) thin cream
• 1/3 cup (80ml) milk
• 2 tablespoons caster sugar
• 1/2 teaspoon vanilla extract
• 2 x 1.5cm-thick rounds of panettone* (cut across horizontally), quartered
• 250g frozen mixed berries, thawed
• 2 tablespoons icing sugar, plus extra to dust
• 40g unsalted butter
• Thick cream or yoghurt, to serve

METHOD​

• 1.
  In a wide, shallow bowl, beat eggs, cream, milk, sugar and vanilla. Add the panettone, turn to coat and leave to soak for 10 minutes, pressing down from time to time to ensure it soaks up the batter.
  
  
• 2.
  Meanwhile, place half the berries in a blender with icing sugar and 1 tablespoon water. Blend until smooth. Combine with remaining berries and set aside.
  
  
• 3.
  Heat half the butter in a non-stick frypan over medium heat. Drain excess egg mixture from half the panettone slices and cook for 1-2 minutes each side until golden. Keep warm while you repeat with remaining butter and panettone.
  
  
• 4.
  To serve, place two slices on each plate, dust with icing sugar, and top with berry compote and a dollop of cream.

View attachment 36808
Recipe BBC Good food

Panettone Pudding
Serves 4

Ingredients​

• 50g butter, softened (optional)
• 250g  panettone (about 5 medium slices)
• 2 eggs
• 150ml thickened cream
• 225ml  milk
• 1 tsp  vanilla essence
• 2 tbsp  caster sugar
• Icing sugar, for sprinkling
• Whipped cream , icecream or custard , to serve

Method​

• STEP 1
  Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml shallow baking dish with a little of the 50g butter.
  
  
• STEP 2
  Cut 250g panettone into wedges, leaving the crusts on.
  
  
• STEP 3
  Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
  
  
• STEP 4
  In a bowl, whisk together 2 eggs, 150ml thickened cream , 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone
• STEP 5
  Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
  
  
• STEP 6
  Dust with icing sugar and serve with spoonfuls of whipped cream.

View attachment 36822
Recipe by All recipes

Panettone French Toast

Serves 1. Just double ect
Prep Time:
5 mins
Cook Time:
10 mins

Ingredients​

• ¼ cup milk
• 1 egg
• 1 dash ground cinnamon
• 1 (1 inch) slice panettone
• 1 tablespoon butter

Directions​

1. Whisk milk, egg, and cinnamon together in a shallow bowl.
   
   
   
   
   
2. Dip panettone slice in the milk mixture; turn to ensure both sides are coated and most of the liquid has been absorbed.
   
   
   
   
   
3. Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.
   
   

4. Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.

Serve with warm maple syrup or your favorite toppings.


I will add more to this post tonight

Excellent ideas! Well done Suzanne rose